Crispy baked Chicken Vermont made with bone-in, skin-on chicken thighs dipped in maple syrup, seasonings, coated with panko breadcrumbs; then baked in apple cider.
I hope you’re ready for another baked chicken recipe because this Chicken Vermont is going to be a new favorite! It was one of those recipes I found in an old cookbook and couldn’t wait to try. Of course, it helps that it only takes 15 minutes of prep time and uses common pantry ingredients.
We eat a lot of chicken. By a lot I mean at least 3-4 times per week so I’m always looking for ways to feed my family. Most weeks I’ll mix it up between ground chicken, boneless chicken breasts and chicken thighs; like I used in this recipe.
Chicken thighs are:
- Versatile-they take on a variety of flavors well
- Less expensive
- Naturally ‘pre portioned’; as one thigh is enough for a serving
- Juicier than their white meat counterparts
I know the weather isn’t getting cooler yet, but it’s wishful thinking on my part. Fall is my favorite time of year and as the kids start going back to school, it’s almost the unofficial end of Summer. Ergo, it’s time for Fall flavors like cinnamon, apples and maple syrup!
Which brings me to this easy recipe for Chicken Vermont since it incorporates all of my favorite flavors all into one.
How do you make Chicken Vermont?
For this recipe you’ll need chicken thighs, butter, maple syrup, salt, ground cloves, dry mustard, panko breadcrumbs and apple cider (or juice). I prefer using bone-in, skin-on chicken thighs because it helps to give this dish that extra crispy coating. You can use chicken thighs without the skin, but it may not be as crispy as it should be.
Start by melting the butter in a microwave safe bowl; then add the maple syrup, spices and mix well. You’re going to be dipping each piece of chicken into this so you’ll want to use a bowl that’s slightly larger.
Add the apple cider to the bottom of a 9″x13″ oven safe baking dish; then add the breadcrumbs to another bowl. First dip the chicken into the syrup mixture; then dip into the breadcrumbs and place in the baking dish.
Repeat for all pieces of chicken; then place the dish in a preheated 375 degree F oven for 1 hour or until juices run clear and the internal temperature reaches 180 degrees F.
My family said that I can make these crispy baked Vermont chicken thighs again; like next week they loved it that much! It was super flavorful, crispy on the outside and juicy on the inside. We served ours with Maple Roasted Baby Carrots and Butternut Squash Gratin (recipe coming soon!). ~Enjoy!
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Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons butter
- 1/2 cup maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground dry mustard
- 1/4 teaspoon ground cloves
- 2 cups panko breadcrumbs
- 3/4 cup apple cider
Instructions
- Preheat oven to 375 degrees F.
- Melt the butter in a microwave safe dish; then add the maple syrup, spices and mix well. (You're going to be dipping each piece of chicken into this so you'll want to use a bowl that's slightly larger).
- Add the apple cider to the bottom of a 9"x13" oven safe baking dish; then add the breadcrumbs to another bowl.
- Dip the chicken into the syrup mixture; then dip into the breadcrumbs and place in the baking dish. Repeat for all pieces of chicken; then place the dish.
- Bake for 1 hour or until juices run clear and the internal temperature reaches 180 degrees F.
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